Gazpacho Recipe

by katerina on August 23, 2007

This is a quick weeknight dish especially in summer when it is nice to avoid the stove. To turn it into a meal try serving chopped hard boiled egg on top. You can also speed up he prep time by chopping up the vegetables in a food processor, just process them separately. However, I find it sort of therapeutic to try and cut everything in a perfect dice – maybe that means I am just a little OCD. Eh, either way.

This recipe was adapted from the Cook’s Illustrated and Ina Garten versions.

Combine the tomatoes, peppers, cucumber, onion, garlic, salt, vinegar, and pepper in a large tupperware or bowl. Let stand for 5 minutes. Add the tomato juice, hot sauce and ice and stir. Cover and refrigerate for at least 4 hours and up to 2 days. Taste for seasoning before serving. [/print_this]